Cranberry Streusel Coffee Cake

ingredients

For the Streusel:
3/4 cup lightly packed brown sugar
1/2 cup all purpose flour
1 tsp. cinnamon
1/4 cup butter or margarine

For the Cake:
1/2 cup soft butter or margarine
1 cup granulated sugar
2 eggs
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup dairy sour cream
2 cups cranberries (fresh or frozen, or other berries such as raspberry, blueberry etc.)

method

To make the streusel - Mix together the sugar, flour and cinnamon. Blend in the butter until crumbly.

To make cake - Cream the butter with sugar until light and fluffy. Beat in the eggs, one at a time. Add the vanilla. In a separate bowl, sift together the flour, baking power, baking soda and salt. Add to the creamed butter mixture, alternately with the sour cream.

Spread half the batter in a greased and floured 10-inch springform pan. Sprinkle with half of the streusel mixture, then half the cranberries. Spread with remaining batter. Sprinkle evenly with the remaining cranberries, then the remaining streusel.

Bake in a 350ºF oven about 1 hour or until skewer inserted in center comes out clean. Cool in the pan for 10 minutes, then remove the pan.

Serve cool or warm with whipped cream. To reheat cake, wrap in foil and heat about 20 minutes in 350ºF oven.